Lukewarm rice salad with grilled salmon

Name: lukewarm rice salad with grilled salmon
Total time: 30 min
Yield: 4
Ingredients: 0.5 fish bouillon tablet; 300 gram quick cooking rice; 200 gram frozen pea; 4 salmon fillet; 3 tablespoon extra virgin olive oil; 1 zucchini; 1 bunch spring / forest onion; 1 bunch parsley; 0.5 lemon; 2 tablespoon olive

Ingredients

0.5 fish bouillon tablet
300 gram quick cooking rice
200 gram frozen pea
4 salmon fillet
3 tablespoon extra virgin olive oil

1 zucchini
1 bunch spring / forest onion
1 bunch parsley
0.5 lemon
2 tablespoon olive

Directions

Add the bouillon cube to the cooking water for the rice and cook the rice.
Add the peas the last minute of the cooking time and pour together in a colander.
Rinse under cold water and allow to drain well.
Spoon over in a wide bowl and let cool slightly.
Brush the salmon with some oil and season with salt and pepper.
Spoon the zucchini, spring onion, parsley, lemon zest and olives through the rice.
Beat the lemon juice through 2 tablespoons of olive oil and scoop through the salad.
Heat a grill pan and grease with some oil.
Grill the salmon briefly on both sides and serve with the rice salad.
Delicious with an extra slice of lemon and oven-roasted trosto.